Endive Salad Boats Food

CAPRESE ENDIVE BOATS

Steps:

• Separate the endive leaves and arrange on a serving platter.
• In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.

EASY AND ELEGANT CRAB SALAD IN ENDIVE BOATS

Steps:

• Separate endive leaves, rinse and set aside.
• In large bowl, combine and toss crab meat, red onion, red bell pepper, roasted garlic and parsley. Mix well.
• Add Worcestershire, hot sauce and half of the mayonnaise, mix well.
• When desired consistency is reached, finish with salt and pepper. If too dry, add the rest of the mayonnaise and re-season.
• Scoop about one tablespoon of crab salad into separated endive leaves and serve.

ENDIVE BOATS WITH MARINATED VEGETABLES

Steps:

• Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a box grater, and place in a bowl. Grate carrot; add to beets.
• Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.
• Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour.
• Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using; garnish with chervil.

COOL ENDIVE BOATS SALAD

Steps:

• Rinse endives and cut off bottoms. Remove outer leaves if blemished. Divide into as many "boats" as you like. Use only the largest leaves. Find a nice platter to use.
• Prep the salad veggies. (I steamed thin asparagus briefly, rinsed under cold water, and chopped them up). Put all the salad veggies in a mixing bowl as you prepare them, then add the crumbled feta. Mix well. If you want to add any salt, be careful and use just a pinch of sea salt.
• (If you do not have enough chopped salad veggies for the boats, cut up more!).
• Mix the buttermilk and mayo in another bowl. (You might need to make more dressing -- it all depends on the size of your salad).
• Put the arugula or lettuce to one side of your platter, and arrange the endive leaves in a half circle around the greens.
• With a tablespoon, divide the prepared, finely chopped salad among the endive "boats".
• With a spoon, drizzle the buttermilk-mayo dressing over the filled endive leaves.
• You could sprinkle over coarse black pepper, or some paprika.
• Refreshing on a hot day, as a side salad or starter.